Thai · easy

Mild Thai Green Curry

Name: Mild Thai Green Curry
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 1/2 lbs Boneless Skinless Chicken Breasts; 2 cups dry Jasmine Rice; 1 can (13.5 oz) Coconut Milk (full fat); 1 tbsp (plus extra to serve) Thai Green Curry Paste (Mae Ploy or similar); 1 cup Chicken Broth; 1 1/2 tbsp Fish Sauce; 1 tsp Brown Sugar; 1 medium, sliced into half-moons Zucchini; 1 large, sliced Red Bell Pepper; 1 tbsp Lime Juice; 1 tbsp Neutral Oil; 1/4 cup loosely packed Fresh Thai Basil or Regular Basil (optional)

Coconut milk-forward Thai green curry dialed back to zero heat, with tender chicken and vegetables that kids actually eat. The sauce is creamy and fragrant, not spicy. Serve the curry paste on the side for adults who want more kick.

40 min
Total: 4
Serves: $19.00
Est. cost: 480
Cal/serving

Dietary, as tagged

Kid-friendly

Parent noteMade with just 1 tablespoon of green curry paste, this has almost no heat. The coconut milk carries the flavor. Fish sauce is used for seasoning; omit and substitute soy sauce if there is a fish allergy. Contains coconut (tree nut allergen in some classifications). Set additional curry paste on the side so adults can season their own bowls.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Boneless Skinless Chicken Breasts1 1/2 lbs
Jasmine Rice2 cups dry
Coconut Milk (full fat)1 can (13.5 oz)
Thai Green Curry Paste (Mae Ploy or similar)1 tbsp (plus extra to serve)
Chicken Broth1 cup
Fish Sauce1 1/2 tbsp
Brown Sugar1 tsp
Zucchini1 medium, sliced into half-moons
Red Bell Pepper1 large, sliced
Lime Juice1 tbsp
Neutral Oil1 tbsp
Fresh Thai Basil or Regular Basil (optional)1/4 cup loosely packed

Method

01
Cook jasmine rice according to package directions.
02
Cut chicken breasts into 1-inch pieces. Season lightly with salt.
03
Heat oil in a large deep skillet or Dutch oven over medium heat. Add 1 tablespoon green curry paste and cook, stirring, for 1 minute until fragrant.
04
Pour in coconut milk and stir to combine with the curry paste.
05
Add chicken broth, fish sauce, and brown sugar. Stir.
06
Add chicken pieces and bring to a gentle simmer. Cook 8 minutes until chicken is cooked through.
07
Add zucchini and bell pepper. Simmer 5 minutes until vegetables are just tender.
08
Stir in lime juice. Taste and adjust salt.
09
Serve over jasmine rice. Garnish with fresh basil leaves. Set extra curry paste on the table for adults who want more heat.

480
Calories: 34g
Protein: 42g
Carbs: 18g
Fat